Take the best cabbage leaves; blanch them in salted boiling water, drain, pat dry, set aside.
Open the oysters and collect their water, poach them in their simmering water, do not cook. Book.
Sweat the finely chopped shallots in butter, moisten with the Gros Plant, reduce until almost dry, add the filtered oyster juice, then the crushed star anise, cream, set aside
Cook the wild rice, set aside.
Cut carrot and zucchini into a fine brunoise, blanch separately.
Chop the peeled chervil.
Grind eight oysters with the new white, add the rest of the cream, then the brunoises, cherfeuille, pepper.
On a strip of cling film, place a cabbage leaf, then a spoon of rice, a quenelle of oyster mousse, place an oyster on top.
Roll in cling film and steam for 6/8 minutes.
Finish the sauce by whipping it with butter.
Place a spoon on the bottom of the plate, place 2 cabbages on top, with a star anise pod and a chervil plush on each.
In winter decorate with a salpicon of wild mushrooms, in season with asparagus tips, snow peas etc.
Instead of the Gros Plant, use a Muscadet, a Sancerre or even a white Graves.
Chef Hubert's creation
